Scallop Seviche

Ingredients

1 serrano pepper, thinly sliced

1 pound sea scallops

½ teaspoon salt

1 tablespoon chopped fresh cilantro

¼ cup fresh orange juice

1 cup fresh lime juice (about 4 limes)

¾ cup chopped onion

Cut each scallop horizontally into 3 even slices. Place scallops in a nonaluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold...